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Homemade Low-Carb Graham Crackers

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What was I thinking? When the lovely Martina asked if I could develop a keto Graham Cracker recipe, I though “Why not?”

There was just one teeny little problem though; here in Australia we don’t have Graham Crackers so I had no idea what they should look or taste like.

So, I called in my US friends and asked them to describe them for me. I then chose the three most popular recipes that I could find and cooked them.

Taking into account all of the similarities between the end results of the baking and the descriptions that I received, I deduced that these keto-friendly graham crackers should be not overly sweet or highly flavoured, but with a kind of malty, cinnamon type flavour.

They should be a study cracker and have fork marks on top. So, I’m desperately hoping that I’ve nailed it with this recipe. Let me know if I nailed it or completely bombed. Regardless, I think these are freaking delicious and will be making them again. Enjoy!

Hands-on Overall

Serving size cracker

Allergy information for Homemade Low-Carb Graham Crackers

✔  Gluten free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, cracker)

Net carbs1.2 grams
Protein2.1 grams
Fat7.2 grams
Calories78 kcal
Calories from carbs 6%, protein 11%, fat 83%
Total carbs2.2 gramsFiber1 gramsSugars0.8 gramsSaturated fat2 gramsSodium36 mg(2% RDA)Magnesium24 mg(6% RDA)Potassium65 mg(3% EMR)

Ingredients (makes 24 crackers)


  1. Cream the butter and the Swerve until light and fluffy, approx. 5 minutes. This step is really important, so take your time and don’t rush it.
    Homemade Low-Carb Graham Crackers
  2. Combine almond flour, flax meal, salt, baking powder, vanilla and cinnamon in a bowl.
  3. Add eggs and molasses to the creamed butter and mix until combined.
    Note: If you don't have any blackstrap molasses, simply replace the granulated sweetener with any erythritol-based brown sugar substitute. Homemade Low-Carb Graham Crackers
  4. Add the dry ingredients and mix on low until a dough forms.
  5. Cut a piece of silicone paper the size of your baking tray (or two, if your trays are smaller). Place the dough ball on top and cover with a second sheet of silicone paper. Roll out until the dough is about 5 mm/ 0.2" thick.
    Homemade Low-Carb Graham Crackers
  6. Score the dough with a knife, cutting it into squares. You can cut them into 24 regular sized crackers, or up to 40 smaller crackers but like I did. Prick each square with a fork in a repeating pattern. Place the sheet back on top and freeze for about 30 minutes.
  7. Preheat the oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional). Remove tray from freezer and bake for 10-15 minutes. Remove from the oven and switch oven off. Re-cut the lines in the crackers and move them apart on the tray.
    Homemade Low-Carb Graham Crackers
  8. Return the tray to the cooling oven and leave it there for about 10 minutes. The crackers will crisp up further as they cool.
    Homemade Low-Carb Graham Crackers
  9. Store in a sealed container for up to 14 days, although they will soften slightly towards the end.
    Homemade Low-Carb Graham Crackers

Ingredient nutritional breakdown (per serving, cracker)

Net carbsProteinFatCalories
Butter, unsalted, grass-fed
0 g0 g2.5 g23 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.2 g0 g0 g1 kcal
Almond flour (blanched ground almonds, almond meal)
0.7 g1.8 g4.4 g49 kcal
Flax meal (flaxmeal), ground flaxseed
0 g0 g0 g1 kcal
Cinnamon, spices
0.1 g0 g0 g1 kcal
Baking powder, gluten-free
0 g0 g0 g0 kcal
Vanilla extract, powder (vanilla bean)
0 g0 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0 g0.3 g0.2 g3 kcal
Blackstrap molasses, organic, unsulphured
0.2 g0 g0 g1 kcal
Total per serving, cracker
1.2 g2.1 g7.2 g78 kcal

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Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (15)

Maybe I am missing it but, I don't see anywhere what the actual serving size is. It just keeps saying "Per Serving" What is the serving size?

Hi Melissa, it's 1 cracker (in the nutrition facts table) although you can have more - it's just that I thought it would be easier to list macros per one cracker.

These are delicious, buttery and with a nice texture. Thank you for a great recipe. I rolled mine into a log, wrapped in cling film and refrigerated before slicing into discs.

Thank you so much for the tips! Such an easy way to make crackers by rolling and slicing!

Does this HAVE to be gluten free baking powder?

Hi Tawni, you can use any baking powder - it will work for this recipe. The only reason I suggest gluten-free is to reflect the type of keto diet we recommend.

Please can you tell me what I can use instead of flax meal, as I can’t buy it where I live. Thank you

Hi Sue, you can use 1 tsp ground chia seeds or 1/2 tsp psyllium powder instead. I hope this helps!

Can I sub coconut flour for almond?

I'm afraid not. Coconut flour would not allow them to crisp up and it is very absorbent so you'd need to add more liquids resulting in a completely different texture. A better alternative if you are nut-free is sunflower seed flour - or any ground nuts if you can eat them.

Why is it necessary to freeze? I only have a small side freezer on my fridge and there’s no room for even a small cookie sheet. What will happen if I bake the crackers without freezing?

The freezing is ideal because it helps them bake and retain shape. You can skip the freezing but in that case you may have to reduce the baking time by about 2 minutes.

Is there something else you can use if you don't have vanilla powder?

You can use about 2-3 teaspoons of sugar-free vanilla extract 😊

oh these would be perfect with my lunch bowl today. Great recipe. Jo